The best dishes of 2024, according to Time Out Hong Kong

Creamy, indulgent, and oily – perfect for lining the stomach while drinking. The dip is not at all fishy while the ikura on top gives each bite a satisfying pop of umami flavour.

Who says you can’t teach an old dog new tricks? This year, traditional food store Man Fung Food hopped on the pistachio hype and whipped up some pistachio mochis that sent Hong Kong into a frenzy. Each of their pillowy mochi is loaded with a chopped pistachio and sugar filling and has a bouncy texture that’s irresistibly fun to chew.

Making this classic stuffed pigeon dish is no easy feat. Firstly, the chefs at Ming Court Wan Chai must meticulously debone the pigeon while keeping its shape, then fill it with bird’s nest and slow-cook it in a rich broth. As it cooks, the bird’s nest absorbs the decadent goodness of the broth, making this heartwarming and comforting creation a must-try.

One of the biggest compliments that a Hongkonger can give to a dessert would be to describe it as ‘not too sweet’ – it sounds contradictory, but we’ve got our preferences. Snack Baby’s blackberry and cinnamon gelato is a great example, we loved this unexpected combination of tangy blackberries paired with warm and spicy cinnamon, and most importantly, it wasn’t overly sweet.

This deconstructed classic Chinese dish pulls the chicken apart into three: crispy skin on corn and kale, with the meat stuffed into the chicken’s neck, and in a fried cromesquis. Paired with the gravy, the flavours and textures are unparalleled.

It might sound a little odd at first, but it’s surprisingly a good match. The fermented bean curd is rich and creamy, while the lightly seared scallops add a nice crispness to the whole dish. Every bite is packed with flavour.

This modern take on Penang’s classic asam laksa sees chilled squid ink noodles tossed in a flavourful laksa sauce made with tamarind, shrimp paste, and chilis, then garnished with a plump grilled abalone and pickled chives. Toss everything together vigorously and slurp away, we guarantee you’ll love it.

Beloved Japanese pastry brand TruffleBakery has opened its first location in Hong Kong, bringing with it their signature white truffle salt bread. These buns are filled with homemade truffle butter and finished with Italian white truffle oil and premium French truffle salt after baking. With a crispy exterior, pillow-soft interior, and fragrant truffle aroma, these loaves of bread leave us weak at the knees.

If you’re a fan of pizza, chances are you’ve heard of Michelin Bib Gourmand pizzeria, Little Napoli. Head chef Gavino Pilo and his team churn out authentic handcrafted pizzas that are baked to perfection with a crisp and lightly charred crust. In particular, we’ve got a soft spot for their pizza portafoglio, or wallet pizzas. Unlike your average pizzas, these portable pies come folded, which makes them ideal for a meal on the go.

Jee’s version of the humble prawn toast is jazzed up with a generous portion of spicy crab meat. Check out the little crispy bits in the shape of crabs!

Tozzo is one of Hong Kong’s newest cafe additions, named after their signature fluffy Italian buns – maritozzo. While these baps come in both sweet and savoury varieties, we couldn’t get enough of the lobster salad maritozzo, which sandwiches a generous amount of lobster chunks in a light creamy dressing. Just be sure not to unhinge your jaw as you take a bite out of this bun.

Fireside’s Rubia Gallege steaks are dry-aged in-house and fired over lychee and almond wood, which impart smokey aromas onto the rich meaty cuts of beef. What’s more, head chef Jaime Ortola consistently nails the rareness and temperature of his steaks.

Sushi Kumogaku uses seasonal iwashi – sardines – from Hokkaido, fresh vegetables, and pickles to create exquisite maki rolls. Aside from having a visually appealing cross-section, these maki rolls offer a delightful array of textures in one bite.